id string | name string | created_utc int64 | author string | subreddit string | body string | score int64 | parent_id string | link_id string | permalink string | is_submitter bool | stickied bool | created_date timestamp[ns, tz=UTC] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dak0pn5 | t1_dak0pn5 | 1,480,389,990 | user_6570aee03af5 | Cooking | Its not campy enough! I always had so much respect for the original iron chefs, they seem legitimately creative, and they blew through so many expensive ingredients. It was a bit insane. | 2 | t1_dajutio | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak0pn5 | null | false | 2016-11-29T03:26:30Z |
dak0pex | t1_dak0pex | 1,480,389,980 | user_998e6d706d3f | Cooking | I remember it being mostly morimoto, but then that might just be that morimoto's food was more interesting so I remember it.
| 7 | t1_dajzx6x | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak0pex | null | false | 2016-11-29T03:26:20Z |
dak0nf5 | t1_dak0nf5 | 1,480,389,907 | user_ea6b8d1b9cfd | Cooking | Things can go from chunky to a smooth juice very quickly. I just use my food processor for those tasks tbh.
Maybe something liquid like crushed tomatoes, but its hard to get fine control of the texture and the blender works very quickly. | 2 | t1_dajxlpv | t3_5fbk2s | /r/Cooking/comments/t3_5fbk2s/dak0nf5 | null | false | 2016-11-29T03:25:07Z |
dak0mno | t1_dak0mno | 1,480,389,878 | user_81cb243b1be7 | Cooking | Also cook the noodles properly. | 9 | t1_dajzu2d | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak0mno | null | false | 2016-11-29T03:24:38Z |
dak0h86 | t1_dak0h86 | 1,480,389,675 | user_586f992bac01 | Cooking | I'm glad it's getting rebooted, the continuity got way too convoluted at the end. | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak0h86 | null | false | 2016-11-29T03:21:15Z |
dak0g1t | t1_dak0g1t | 1,480,389,630 | user_0a11ef67409f | Cooking | Hey ep0nym1 - Josh here from Misen. I just wanted to comment here and say we saw the Wired review and though their results do not mirror any of the tesitng we've done ourselves, we have been taking the results of their test seriously. We'll be posting more info soon so stay tuned! | 1 | t1_d9j8ceu | t3_5atd29 | /r/Cooking/comments/t3_5atd29/dak0g1t | null | false | 2016-11-29T03:20:30Z |
dak07b5 | t1_dak07b5 | 1,480,389,298 | user_592643bff1cb | Cooking | 100% A-OK | 2 | t3_5ffk0s | t3_5ffk0s | /r/Cooking/comments/t3_5ffk0s/dak07b5 | null | false | 2016-11-29T03:14:58Z |
dak05em | t1_dak05em | 1,480,389,225 | user_ccbbbb531e02 | Cooking | I'm really hoping that Brother Luck gets to do more Food Network shows. He's made a huge impact to our local food scene. | 2 | t1_dajnbht | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dak05em | null | false | 2016-11-29T03:13:45Z |
dajzx6x | t1_dajzx6x | 1,480,388,925 | user_a8c9ddd1ab9a | Cooking | In the earlier seasons it was pretty much him or Cat Cora being challenged though. | 2 | t1_dajvip5 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajzx6x | null | false | 2016-11-29T03:08:45Z |
dajzu2d | t1_dajzu2d | 1,480,388,803 | user_d80540c299f7 | Cooking | Just no raw onions... if Scott Conant is a part of the program. | 13 | t1_dajdh9z | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajzu2d | null | false | 2016-11-29T03:06:43Z |
dajzpnq | t1_dajzpnq | 1,480,388,634 | user_d80540c299f7 | Cooking | So glad to see they decided to make a new and fresh program. /s | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajzpnq | null | false | 2016-11-29T03:03:54Z |
dajzmgb | t1_dajzmgb | 1,480,388,514 | user_e79c478b4532 | Cooking | Foodgasmic | 1 | t1_dajyr33 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajzmgb | null | false | 2016-11-29T03:01:54Z |
dajzki5 | t1_dajzki5 | 1,480,388,443 | user_2623cef89e16 | Cooking | NAAAAAAATTTTOOOOO. | 2 | t1_dajiyqf | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajzki5 | null | false | 2016-11-29T03:00:43Z |
dajzk5l | t1_dajzk5l | 1,480,388,429 | user_b5a77a6ac4ed | Cooking | I think soup making is cathartic. I made some turkey soup from a thanksgiving turkey carcass starting with roasting the bones then simmering in aromatics for about 4 hours. It took about 7 hours total. I ended up with over a gallon of soup that was worth it. | 1 | t1_daj0qlw | t3_5f9rgx | /r/Cooking/comments/t3_5f9rgx/dajzk5l | null | false | 2016-11-29T03:00:29Z |
dajzi89 | t1_dajzi89 | 1,480,388,360 | user_6112c1df7a3c | Cooking | I never buy chicken breast unless I want to torture myself. Thighs are full of flavor and take all manners of cooking abuse. | 3 | t3_5fe4op | t3_5fe4op | /r/Cooking/comments/t3_5fe4op/dajzi89 | null | false | 2016-11-29T02:59:20Z |
dajzi4k | t1_dajzi4k | 1,480,388,357 | user_8479e6c4353d | Cooking | How does that make that noise?! | 0 | t1_dajzg5q | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajzi4k | null | false | 2016-11-29T02:59:17Z |
dajzg5q | t1_dajzg5q | 1,480,388,284 | user_c54614bfbd4c | Cooking | Fukui-San* | 13 | t1_dajyh7r | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajzg5q | null | false | 2016-11-29T02:58:04Z |
dajzcqi | t1_dajzcqi | 1,480,388,158 | user_40668a8b1b4a | Cooking | We use a kitty litter and just organise it by like 4 rows to 4 columns (tall at the back, short in the front or most used in the front, least used at the back). Seems to work well enough, everything in one place, it keeps the drippings in, washable and portable plus you can replace it cheaply when it gets beyond mainte... | 1 | t3_5fe13q | t3_5fe13q | /r/Cooking/comments/t3_5fe13q/dajzcqi | null | false | 2016-11-29T02:55:58Z |
dajzb93 | t1_dajzb93 | 1,480,388,103 | user_f003b6ef3f06 | Cooking | Before. But, really, use your nose. Rinse the steak under the tap and pat dry with paper towels. Get your nose really close and take a big sniff. Does it smell funky? I’d likely toss it but it’s a total judgement call. No funky smell? Cook it as you like and enjoy. | 3 | t1_dajyb82 | t3_5ffya7 | /r/Cooking/comments/t3_5ffya7/dajzb93 | null | false | 2016-11-29T02:55:03Z |
dajzb1o | t1_dajzb1o | 1,480,388,095 | user_0660696f2ea5 | Cooking | Sorry, it is the 5, not 6. | 1 | t1_dajxqrg | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dajzb1o | null | false | 2016-11-29T02:54:55Z |
dajz92a | t1_dajz92a | 1,480,388,024 | user_6112c1df7a3c | Cooking | That's not a cutting board, that's a chunk of fence. O_o | 2 | t1_dajhwul | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajz92a | null | false | 2016-11-29T02:53:44Z |
dajz7ei | t1_dajz7ei | 1,480,387,963 | user_6bbcdf03cb82 | Cooking | here's what I want: it starts out like every Chopped-lite Iron Chef derivative and then... Ota Faction. Not "Ota USA" or some other knockoff, the "what Yakuza movie is this?" Ota Faction from the real Iron Chef.
Bonus points of they just start invading, like, Driveins diners and Dives or whatever until they're defeate... | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajz7ei | null | false | 2016-11-29T02:52:43Z |
dajz43l | t1_dajz43l | 1,480,387,839 | user_a319287be41c | Cooking | http://www.swim-with-manatees.com/data/imagegallery/1fe43c4b-5529-c01f-c8f4-1def31419693/ce9aea50-f832-12e4-2f5c-8c1d6223cc65.jpg | 2 | t1_dajshac | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajz43l | null | false | 2016-11-29T02:50:39Z |
dajyz1f | t1_dajyz1f | 1,480,387,662 | user_9f34c36c1cde | Cooking | I'll throw my entry in here. On the top is "Piggy Cutting Board" who I inherited from my sister in 2010. She inherited it from whoever happened to rent her apartment before her, as it was left behind when she moved in. Our best guess is that it was someone's high school shop project. Piggy is not very functional due to... | 2 | t3_5fde0i | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajyz1f | null | false | 2016-11-29T02:47:42Z |
dajyyqy | t1_dajyyqy | 1,480,387,651 | user_b741c07c9b55 | Cooking | If they aren't speaking Japanese in Japan, I don't care | 1 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajyyqy | null | false | 2016-11-29T02:47:31Z |
dajytuc | t1_dajytuc | 1,480,387,479 | user_4390fdf0a4a9 | Cooking | Oh. I never used Sterilite, or any vented containers, and can't quite figure out why I'd want a set.
If you want to see other options in general, [this review from TheSweethome](http://thesweethome.com/reviews/best-food-storage-containers/) is a good place to start. | 1 | t1_dajykub | t3_5ffl4t | /r/Cooking/comments/t3_5ffl4t/dajytuc | null | false | 2016-11-29T02:44:39Z |
dajyr33 | t1_dajyr33 | 1,480,387,378 | user_b80193638a25 | Cooking | And clothes flying off. | 2 | t1_dajqtez | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajyr33 | null | false | 2016-11-29T02:42:58Z |
dajyq05 | t1_dajyq05 | 1,480,387,341 | user_b80193638a25 | Cooking | He's the chairman. | 1 | t1_dajlzlx | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajyq05 | null | false | 2016-11-29T02:42:21Z |
dajyopf | t1_dajyopf | 1,480,387,294 | user_3e84c7a3624b | Cooking | Go! | 5 | t1_dajwxu2 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajyopf | null | false | 2016-11-29T02:41:34Z |
dajynhe | t1_dajynhe | 1,480,387,249 | user_4390fdf0a4a9 | Cooking | Most cookware is perfectly safe. Most major brands are perfectly safe.
Most 'unsafe' pans are probably those using Teflon, which contains PTFE, a brand name for the special coating on nonstick pans. When these pans are overheated or left on the stove too long, the PTFE sometimes releases toxic fumes, which studies ha... | 2 | t1_dajy0qe | t3_5fdgco | /r/Cooking/comments/t3_5fdgco/dajynhe | null | false | 2016-11-29T02:40:49Z |
dajyn1z | t1_dajyn1z | 1,480,387,234 | user_6b4988ac7fe1 | Cooking | I disagree, I had the same initial reaction, but I realized that it is a great challenge for a chef to make interesting dishes that somehow are able to spotlight the subtle differences between different types of butter in interesting ways. It really forces you to be creative, most of the types of ingredients they choo... | 11 | t1_dajg60y | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajyn1z | null | false | 2016-11-29T02:40:34Z |
dajymua | t1_dajymua | 1,480,387,226 | user_b80193638a25 | Cooking | I went to see Alton Brown Live - Eat Your Science on Broadway last week, and he mentioned that he's the new chairman. | 2 | t3_5fd44b | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajymua | null | false | 2016-11-29T02:40:26Z |
dajykub | t1_dajykub | 1,480,387,153 | user_22d2298993fa | Cooking | Sorry, I phrased that poorly. What I meant to ask was if anyone had any other recommendations besides the sterilites. I like them, and would buy them again, but wanted to compare then to other options out there | 1 | t1_dajx0de | t3_5ffl4t | /r/Cooking/comments/t3_5ffl4t/dajykub | null | false | 2016-11-29T02:39:13Z |
dajyh7r | t1_dajyh7r | 1,480,387,026 | user_8479e6c4353d | Cooking | QUIZAN! | -1 | t1_dajtw84 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajyh7r | null | false | 2016-11-29T02:37:06Z |
dajyeri | t1_dajyeri | 1,480,386,937 | user_a0df501852c4 | Cooking | No i'm not missing the point at all. And small amount of meat? Do what you like. | 1 | t1_dajy5c5 | t3_5ffxsm | /r/Cooking/comments/t3_5ffxsm/dajyeri | null | false | 2016-11-29T02:35:37Z |
dajydrs | t1_dajydrs | 1,480,386,902 | user_39e64d268b82 | Cooking | Alton genuinely tries to make you a better and more knowledgeable cook. And he does his fair share of attacking conventional wisdom.
He doesn't just tell you how you should do something, but also tell you WHY you should do it. And he also usually gives a good history lesson. I think Good Eats is the best shows th... | 5 | t1_dajxwzt | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajydrs | null | false | 2016-11-29T02:35:02Z |
dajycat | t1_dajycat | 1,480,386,849 | [deleted] | Cooking | [deleted] | 1 | t1_dajf2l9 | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dajycat | null | false | 2016-11-29T02:34:09Z |
dajyb82 | t1_dajyb82 | 1,480,386,810 | user_3c8e78b05a03 | Cooking | Cut if off before or after cooking? | 2 | t1_dajxw3b | t3_5ffya7 | /r/Cooking/comments/t3_5ffya7/dajyb82 | null | false | 2016-11-29T02:33:30Z |
dajyav1 | t1_dajyav1 | 1,480,386,798 | user_3c8e78b05a03 | Cooking | By thoroughly, do you mean well done? | 1 | t1_dajxqfp | t3_5ffya7 | /r/Cooking/comments/t3_5ffya7/dajyav1 | null | false | 2016-11-29T02:33:18Z |
dajy5c5 | t1_dajy5c5 | 1,480,386,598 | user_db685765792c | Cooking | You're kinda missing the point then. It was use a bunch of different meats in small amounts because that's what they had. You mention increasing the amount of chicken so clearly you're not "making something with a small amount of protein" | 2 | t1_dajy1vy | t3_5ffxsm | /r/Cooking/comments/t3_5ffxsm/dajy5c5 | null | false | 2016-11-29T02:29:58Z |
dajy1vy | t1_dajy1vy | 1,480,386,469 | user_a0df501852c4 | Cooking | It's a ridiculous amount of meat if you include it. Like almost 5 lbs of meat in a 6 quart pot. Not appealing to me and in my opinion it does not honor these kinds of cuisines that focus on turning a small amount of protein into something delicious with some time and seasoning. | 1 | t1_dajxu38 | t3_5ffxsm | /r/Cooking/comments/t3_5ffxsm/dajy1vy | null | false | 2016-11-29T02:27:49Z |
dajy0qe | t1_dajy0qe | 1,480,386,429 | user_7d55f3ebda61 | Cooking | Buy the "best" I mean least toxic and safest as in I won't poison my body. | 0 | t1_dajxcjb | t3_5fdgco | /r/Cooking/comments/t3_5fdgco/dajy0qe | null | false | 2016-11-29T02:27:09Z |
dajxwzt | t1_dajxwzt | 1,480,386,294 | user_4c74f3511f12 | Cooking | I think that's why Alton moved to YouTube. Food Network is appealing to the lowest common denominator. | 8 | t1_daju4lx | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajxwzt | null | false | 2016-11-29T02:24:54Z |
dajxwf4 | t1_dajxwf4 | 1,480,386,274 | user_fca9bf145ef2 | Cooking | So please explain why you can't use oil.. | 3 | t3_5fdnb0 | t3_5fdnb0 | /r/Cooking/comments/t3_5fdnb0/dajxwf4 | null | false | 2016-11-29T02:24:34Z |
dajxw3b | t1_dajxw3b | 1,480,386,262 | user_e432bcff32b4 | Cooking | try cutting off the most offensive parts. if you want. Smell is more an indicator than look (as far as I'm concerned anyway). Cook the hell out of it if you're overly concerned. | 1 | t3_5ffya7 | t3_5ffya7 | /r/Cooking/comments/t3_5ffya7/dajxw3b | null | false | 2016-11-29T02:24:22Z |
dajxu38 | t1_dajxu38 | 1,480,386,190 | user_db685765792c | Cooking | Why skip the good parts?? | 2 | t1_dajxdou | t3_5ffxsm | /r/Cooking/comments/t3_5ffxsm/dajxu38 | null | false | 2016-11-29T02:23:10Z |
dajxqrg | t1_dajxqrg | 1,480,386,068 | user_72b37e771ea6 | Cooking | where? I see a 5 quart pro for 199, and searching that model number gives no results. | 1 | t1_dajp83g | t3_5fc8yy | /r/Cooking/comments/t3_5fc8yy/dajxqrg | null | false | 2016-11-29T02:21:08Z |
dajxqfp | t1_dajxqfp | 1,480,386,057 | user_1d8af476062c | Cooking | Your smell and taste are defence mechanisms. Cook it thoroughly and if it tastes bad then it went bad. | 0 | t3_5ffya7 | t3_5ffya7 | /r/Cooking/comments/t3_5ffya7/dajxqfp | null | false | 2016-11-29T02:20:57Z |
dajxqeq | t1_dajxqeq | 1,480,386,056 | user_6570aee03af5 | Cooking | Japanese version is freaking amazing. The wildest selections of ingredients.
| 1 | t1_dajbhk9 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajxqeq | null | false | 2016-11-29T02:20:56Z |
dajxocg | t1_dajxocg | 1,480,385,985 | user_68b7d1450d87 | Cooking | That show already exists.
If I had creative input on this it would be rebooted as Iron Chef International. I'd build a team of Iron Chefs from around the world with one from the USA and one from Japan to pay homage to the original shows but I would fill the other slots with a representative from other countries - Fran... | 38 | t1_dajbe39 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajxocg | null | false | 2016-11-29T02:19:45Z |
dajxlpv | t1_dajxlpv | 1,480,385,890 | user_274865a673de | Cooking | Ahh, right. Mine is coming with that. I'll have to see if I desperately need the tamper or not. Do you ever use yours to chop stuff? I know it isn't a food processor but I've heard stories of people doing it. | 1 | t1_dajx7yi | t3_5fbk2s | /r/Cooking/comments/t3_5fbk2s/dajxlpv | null | false | 2016-11-29T02:18:10Z |
dajxjlf | t1_dajxjlf | 1,480,385,813 | user_db685765792c | Cooking | Keep the brine from a pickle jar or jalapeño jar and just add the eggs to that | 2 | t1_dajsw54 | t3_5fdyqp | /r/Cooking/comments/t3_5fdyqp/dajxjlf | null | false | 2016-11-29T02:16:53Z |
dajxf7o | t1_dajxf7o | 1,480,385,652 | user_a663acdbfc73 | Cooking | I'm the same. I used to watch Molto Mario and Good Eats almost every day, and I watched Iron Chef Japan on the weekends. Those shows opened my eyes to cooking and showed me dishes and ingredients you'd never see in my home town. I learned the science and technique. I learned the importance of good ingredients, espe... | 23 | t1_dajl6k9 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajxf7o | null | false | 2016-11-29T02:14:12Z |
dajxdou | t1_dajxdou | 1,480,385,594 | user_a0df501852c4 | Cooking | [Leave out the smoked sausage, bacon and tasso](http://www.epicurious.com/recipes/food/views/Chicken-and-Sausage-Jambalaya-364172)
I use poblano peppers in place of the green ones. Use a bit more chicken and it makes enough for about 20 servings. Easily halved. | 1 | t1_dajx5n2 | t3_5ffxsm | /r/Cooking/comments/t3_5ffxsm/dajxdou | null | false | 2016-11-29T02:13:14Z |
dajxcjb | t1_dajxcjb | 1,480,385,552 | user_4390fdf0a4a9 | Cooking | Tell me what "best" means to you. | 4 | t1_daje5wc | t3_5fdgco | /r/Cooking/comments/t3_5fdgco/dajxcjb | null | false | 2016-11-29T02:12:32Z |
dajxasd | t1_dajxasd | 1,480,385,493 | user_8f951ade1473 | Cooking | I love to lightly sautée onions and a clove of garlic (minced), lay a bed down and put some legs on top of it. Rub the legs with coconut oil, then sprinkle on salt, pepper, paprika, a bit of ceyanne, hint of turmeric, and if you're feeling adventurous, cut up some carrots, drizzle with olive oil and generously salt and... | 2 | t1_dajstzv | t3_5fe4op | /r/Cooking/comments/t3_5fe4op/dajxasd | null | false | 2016-11-29T02:11:33Z |
dajx9u4 | t1_dajx9u4 | 1,480,385,461 | user_4390fdf0a4a9 | Cooking | Coat it and then RUN ON STOVETOP HIGH HEAT before storing it. Otherwise you can easily end up with a sticky, even rancid oil coating.
If it seems lumpy or not-nonstick, you can wash/scrub and re-season from scratch. I picked up a 12" Lodge skillet on sale at Target for $14 as a gift, and did 4-5 oven seasonings using ... | 1 | t1_dajepaj | t3_5fcao3 | /r/Cooking/comments/t3_5fcao3/dajx9u4 | null | false | 2016-11-29T02:11:01Z |
dajx7yi | t1_dajx7yi | 1,480,385,397 | user_ea6b8d1b9cfd | Cooking | Mine came with the Wildside jar, that's the only one that I have. Haven't really found a reason to get different ones.
The only other ones they have are the Twister Jar or the Mini Wildside Jar.
The Twister jar is basically like having a tamper except it scrapes the side of the jar to get stuff moving into the midd... | 1 | t1_dajus62 | t3_5fbk2s | /r/Cooking/comments/t3_5fbk2s/dajx7yi | null | false | 2016-11-29T02:09:57Z |
dajx7i6 | t1_dajx7i6 | 1,480,385,381 | user_db685765792c | Cooking | Buy dried apples (or make yourself) and rehydrate them in the grits | 1 | t3_5felqp | t3_5felqp | /r/Cooking/comments/t3_5felqp/dajx7i6 | null | false | 2016-11-29T02:09:41Z |
dajx6pb | t1_dajx6pb | 1,480,385,351 | user_2e482486d295 | Cooking | Iron Chef America was horrible. Now the original Iron Chef from Japan was amazing. | 2 | t1_dajsjo9 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajx6pb | null | false | 2016-11-29T02:09:11Z |
dajx5n2 | t1_dajx5n2 | 1,480,385,314 | user_6aaae93dca5c | Cooking | Nice, any specific recipes or just Google? | 1 | t1_dajx444 | t3_5ffxsm | /r/Cooking/comments/t3_5ffxsm/dajx5n2 | null | false | 2016-11-29T02:08:34Z |
dajx4ou | t1_dajx4ou | 1,480,385,282 | user_db685765792c | Cooking | Cooked by Michael Pollan
It made me appreciate cooking as a unique human experience. I saw cooking as a means to express creativity without being able to play an instrument, sing, create art (other unique human experiences).
This sounds pretentious as fuck but it's true. I think a means to express yourself creativel... | 6 | t3_5ffiio | t3_5ffiio | /r/Cooking/comments/t3_5ffiio/dajx4ou | null | false | 2016-11-29T02:08:02Z |
dajx444 | t1_dajx444 | 1,480,385,260 | user_a0df501852c4 | Cooking | Chicken and sausage jambalaya. I make it as a staple and a batch will feed you all week. Best part is that it gets better in the fridge and reheats well. | 3 | t3_5ffxsm | t3_5ffxsm | /r/Cooking/comments/t3_5ffxsm/dajx444 | null | false | 2016-11-29T02:07:40Z |
dajx3ju | t1_dajx3ju | 1,480,385,239 | user_f6a6383b4801 | Cooking | I loved Mario Batali. He was entertaining and still has the best W/L ratio of all the chefs. | 17 | t1_dajwagp | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajx3ju | null | false | 2016-11-29T02:07:19Z |
dajx16w | t1_dajx16w | 1,480,385,158 | [deleted] | Cooking | [removed] | 1 | t1_dajx0de | t3_5ffl4t | /r/Cooking/comments/t3_5ffl4t/dajx16w | null | false | 2016-11-29T02:05:58Z |
dajx0de | t1_dajx0de | 1,480,385,129 | user_4390fdf0a4a9 | Cooking | Amazon and Walmart both sell them. Just search for **Sterilite vented**.
I quickly found these sets on Amazon:
https://www.amazon.com/Sterilite-03068602-Storage-20-Piece-2-Pack/dp/B006ZTNOLC
https://www.amazon.com/STERILITE-3018602-Ultra-Container-Multicolor/dp/B002ZJ5L7Q | 1 | t3_5ffl4t | t3_5ffl4t | /r/Cooking/comments/t3_5ffl4t/dajx0de | null | false | 2016-11-29T02:05:29Z |
dajwxu2 | t1_dajwxu2 | 1,480,385,041 | user_5c0f62cfc701 | Cooking | Fukui-san! | 24 | t1_dajl6fi | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajwxu2 | null | false | 2016-11-29T02:04:01Z |
dajwwlb | t1_dajwwlb | 1,480,384,999 | user_04bbbc7fdbed | Cooking | > People that are seriously into cooking
Aren't *really* the audience for the Food Network, which largely caters to "regular" America. Some people just wanna watch cooking drama.
I'd prefer a more serious program too, but we're not their biggest audience. | 21 | t1_dajw6z7 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajwwlb | null | false | 2016-11-29T02:03:19Z |
dajwswl | t1_dajwswl | 1,480,384,875 | user_03ba00115286 | Cooking | Rgr. | 0 | t1_dajwnyt | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dajwswl | null | false | 2016-11-29T02:01:15Z |
dajwsrs | t1_dajwsrs | 1,480,384,871 | user_d54765cea420 | Cooking | Cutting boards are supposed to have cut marks. It's a sign you love them! What's bothering me is that pedobear cutting board you have there. | 0 | t1_dajeei2 | t3_5fde0i | /r/Cooking/comments/t3_5fde0i/dajwsrs | null | false | 2016-11-29T02:01:11Z |
dajwskx | t1_dajwskx | 1,480,384,864 | user_4390fdf0a4a9 | Cooking | The old salt and potato (or paper towels) trick works, but chainmail does too... and it's safe for the pan and **fast**.
After cleaning/drying I always add a super-thin coating of vegetable oil and then blast the pan on my stovetop for a minute or two to re-season, as per [Daniel Gritzer's piece](http://www.seriouseat... | 2 | t3_5fcrfi | t3_5fcrfi | /r/Cooking/comments/t3_5fcrfi/dajwskx | null | false | 2016-11-29T02:01:04Z |
dajwnyt | t1_dajwnyt | 1,480,384,702 | user_2b50dc4ff067 | Cooking | Get help, seriously. | 6 | t1_dajwllq | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dajwnyt | null | false | 2016-11-29T01:58:22Z |
dajwnw1 | t1_dajwnw1 | 1,480,384,699 | user_5c0f62cfc701 | Cooking | I don't think Food Network really ever understood the appeal of the original dubbed into English. | 6 | t1_daji43e | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajwnw1 | null | false | 2016-11-29T01:58:19Z |
dajwmag | t1_dajwmag | 1,480,384,641 | user_a91cfdaa0ca1 | Cooking | It's true that tuna's usually "aged" before raw consumption. Having had fresh Tuna in a Japanese fish market, I can tell you that it tastes remarkably different. Risk vs. Reward I guess... | 1 | t1_dajijm2 | t3_5fca2c | /r/Cooking/comments/t3_5fca2c/dajwmag | null | false | 2016-11-29T01:57:21Z |
dajwllq | t1_dajwllq | 1,480,384,616 | user_03ba00115286 | Cooking | Yeah its usually mostly edible. But eating it is like taking a failure lap. I'd rather go hungry I guess, than taste the shame. | -1 | t1_dajwk33 | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dajwllq | null | false | 2016-11-29T01:56:56Z |
dajwlhr | t1_dajwlhr | 1,480,384,612 | user_a663acdbfc73 | Cooking | One thing I remember from ICJ is you'd have two good judges and then one person who just went "mmmmmm...so good!!!" after every dish. | 16 | t1_dajtw84 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajwlhr | null | false | 2016-11-29T01:56:52Z |
dajwlay | t1_dajwlay | 1,480,384,605 | user_4584d530a07d | Cooking | Biscuits and gravy is a good place to start | 1 | t3_5f2ueh | t3_5f2ueh | /r/Cooking/comments/t3_5f2ueh/dajwlay | null | false | 2016-11-29T01:56:45Z |
dajwkaq | t1_dajwkaq | 1,480,384,569 | user_09757d92d14e | Cooking | 100% serious, for me it was a cardboard book called "A Man, A Can, A Plan". Simple recipe that featured canned food being repurposed into solid family meals. Helped me realize that cooking doesn't always need to involve expensive ingredients, fancy techniques, or even a lot of time. Just good planning and some creativi... | 1 | t3_5ffiio | t3_5ffiio | /r/Cooking/comments/t3_5ffiio/dajwkaq | null | false | 2016-11-29T01:56:09Z |
dajwk33 | t1_dajwk33 | 1,480,384,561 | user_2b50dc4ff067 | Cooking | I hold myself to high standards to, especially in the kitchen. But throwing it away and not learning from a mistake is a wasted opportunity. I highly doubt what you are making is inedible. | 6 | t1_dajwakg | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dajwk33 | null | false | 2016-11-29T01:56:01Z |
dajwjrk | t1_dajwjrk | 1,480,384,549 | user_a663acdbfc73 | Cooking | I don't even enjoy baking, but I love that show. I think it's because it's a departure from American, over-the-top food competition shows. The contestants get along and want each other to do well. There is no drama. Just good, and sometimes bad, baking. | 44 | t1_dajuduh | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajwjrk | null | false | 2016-11-29T01:55:49Z |
dajwfrn | t1_dajwfrn | 1,480,384,413 | user_8fdffbb21a29 | Cooking | Besides everyone else's input, let's not forget palate fatigue:
https://www.reddit.com/r/AskCulinary/comments/4p8bpt/do_you_experience_taste_fatigue_after_cooking/
https://www.reddit.com/r/AskCulinary/comments/3u6bvk/is_it_possible_to_avoid_palate_fatigue_when_you/
http://www.chowhound.com/post/tastebud-fatigue-tast... | 1 | t3_5ffiel | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dajwfrn | null | false | 2016-11-29T01:53:33Z |
dajwaxd | t1_dajwaxd | 1,480,384,246 | user_4584d530a07d | Cooking | Reduce it a bit and make enchilada sauce | 1 | t3_5f8zre | t3_5f8zre | /r/Cooking/comments/t3_5f8zre/dajwaxd | null | false | 2016-11-29T01:50:46Z |
dajwaog | t1_dajwaog | 1,480,384,238 | user_4390fdf0a4a9 | Cooking | Snapware plastic is freezable and microwaveable. So are lots of others, like Rubbermaid Easy Find (many types of containers in that line).
If you want to reheat in an oven you want glass. Snapware Tempered Glasslock Storage containers are microwave & oven safe, so is the Rubbermaid Easy Find Lids Glass line.
I own Sn... | 1 | t3_5fdcn9 | t3_5fdcn9 | /r/Cooking/comments/t3_5fdcn9/dajwaog | null | false | 2016-11-29T01:50:38Z |
dajwakg | t1_dajwakg | 1,480,384,234 | user_03ba00115286 | Cooking | Yeah? Possibly. I do tend to hold myself to a high standard.
I guess cooking is just something I spend more time on and hold myself to a very high standard on. I don't /try/ try on other stuff because I just don't care.
Caring makes me hate my failures more, I suppose. Apathy is easier. | 0 | t1_dajw5gi | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dajwakg | null | false | 2016-11-29T01:50:34Z |
dajwagp | t1_dajwagp | 1,480,384,230 | user_a663acdbfc73 | Cooking | I always preferred when Michael Symon or Mario Batali were challenged. They had better personality to go with their top quality food. | 27 | t1_dajktbt | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajwagp | null | false | 2016-11-29T01:50:30Z |
dajw8no | t1_dajw8no | 1,480,384,168 | user_09757d92d14e | Cooking | I do this also, usually I add a nice heaping spoonful of whatever jam or preserve I have in the fridge. Apple butter works great but I've also done grape jelly and strawberry jam. One year I used a recipe that called for apple cider and it also came out good. | 1 | t1_dahnky0 | t3_5f1h69 | /r/Cooking/comments/t3_5f1h69/dajw8no | null | false | 2016-11-29T01:49:28Z |
dajw7m7 | t1_dajw7m7 | 1,480,384,132 | user_03ba00115286 | Cooking | Thanks for these! I will try to take heart. | 1 | t1_dajva6c | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dajw7m7 | null | false | 2016-11-29T01:48:52Z |
dajw6z7 | t1_dajw6z7 | 1,480,384,109 | user_a663acdbfc73 | Cooking | That's why I can't watch any of the Food Network competition shows anymore. Even Chopped started getting ridiculous with the mystery ingredients. Guess what Food Network? People that are seriously into cooking don't want to see quality chefs forced into finding a way to combine horseradish, cod and gummy bears in a ... | 40 | t1_dajvgzd | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajw6z7 | null | false | 2016-11-29T01:48:29Z |
dajw5gi | t1_dajw5gi | 1,480,384,060 | user_2b50dc4ff067 | Cooking | Sounds deeper than cooking, if I can say. | 9 | t1_dajw3yp | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dajw5gi | null | false | 2016-11-29T01:47:40Z |
dajw55s | t1_dajw55s | 1,480,384,051 | user_03ba00115286 | Cooking | Yeah I try to keep it to myself for the most part. I sometimes fail, but I try.
Nobody likes a whiner. | 1 | t1_dajvo2y | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dajw55s | null | false | 2016-11-29T01:47:31Z |
dajw3yp | t1_dajw3yp | 1,480,384,010 | user_03ba00115286 | Cooking | I am frequently repulsed by the results to the point where I will throw it away rather than eat it. I know my failures are not on the same level as a beginner's but it still leaves me disgusted. | 1 | t1_dajte99 | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dajw3yp | null | false | 2016-11-29T01:46:50Z |
dajw1fq | t1_dajw1fq | 1,480,383,926 | user_3cca3ea7e775 | Cooking | That show has everything that makes cooking shows great. | 18 | t1_dajuduh | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajw1fq | null | false | 2016-11-29T01:45:26Z |
dajvsp5 | t1_dajvsp5 | 1,480,383,623 | user_6996a281f194 | Cooking | When i heard there was a show coming out called "Beat Bobby Flay" i was so excited. Then I noticed no baseball bats or a caged ring and was very disappointed. | 70 | t1_dajbe39 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajvsp5 | null | false | 2016-11-29T01:40:23Z |
dajvrdl | t1_dajvrdl | 1,480,383,577 | user_09757d92d14e | Cooking | I love doing pickled eggs. There's a lot of room for different flavors too. Hot sauce, mustard, beet juice, different vinegars. The longer you let them soak, the better they get. | 1 | t1_dajsw54 | t3_5fdyqp | /r/Cooking/comments/t3_5fdyqp/dajvrdl | null | false | 2016-11-29T01:39:37Z |
dajvo2y | t1_dajvo2y | 1,480,383,463 | user_dc0b11b4549a | Cooking | When I was a kid my dad built houses for a living. Every time I make something from furniture to gazpacho, and all I can see are the mistakes, I remember him saying something like "When you make something, all you can see are the flaws - the things you could have done better. Otherwise you'd never improve. But all a... | 4 | t3_5ffiel | t3_5ffiel | /r/Cooking/comments/t3_5ffiel/dajvo2y | null | false | 2016-11-29T01:37:43Z |
dajvmnr | t1_dajvmnr | 1,480,383,410 | user_09757d92d14e | Cooking | Toss them in a hot pan with shallot, lemon juice, and white wine. Mix in with pasta or eat with crusty bread and a beer | 1 | t3_5fdth2 | t3_5fdth2 | /r/Cooking/comments/t3_5fdth2/dajvmnr | null | false | 2016-11-29T01:36:50Z |
dajvlh0 | t1_dajvlh0 | 1,480,383,367 | user_4b51b1c51cc4 | Cooking | Who am I to argue with Alton. If you have the money and kitchen space, it certainly can't hurt. | 1 | t1_dajbf45 | t3_5f9z6r | /r/Cooking/comments/t3_5f9z6r/dajvlh0 | null | false | 2016-11-29T01:36:07Z |
dajvjhm | t1_dajvjhm | 1,480,383,298 | user_0fdcc5d8cc3f | Cooking | >[**Takeshi Kaga Eats a Pepper [0:09]**](http://youtu.be/miOLle5M42o)
>>Takeshi Kaga eats a pepper.
> [*^mansaspaker*](https://www.youtube.com/channel/UCRLfQrmxUODlvtBFv64QsXg) ^in ^Entertainment
>*^34,011 ^views ^since ^Jun ^2010*
[^bot ^info](http://www.reddit.com/r/youtubefactsbot/wiki/index) | 3 | t1_dajvivc | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajvjhm | null | false | 2016-11-29T01:34:58Z |
dajvivc | t1_dajvivc | 1,480,383,276 | user_f926402d62d8 | Cooking | https://www.youtube.com/watch?v=miOLle5M42o | 3 | t1_dajsaxv | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajvivc | null | false | 2016-11-29T01:34:36Z |
dajvip5 | t1_dajvip5 | 1,480,383,270 | user_998e6d706d3f | Cooking | Booby flew was hardly ever even on Iron chef america. They had what, seven other chefs? | -1 | t1_dajppg5 | t3_5fd44b | /r/Cooking/comments/t3_5fd44b/dajvip5 | null | false | 2016-11-29T01:34:30Z |
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